Name: Saffron Milk Pudding recipe by Moumita Malla at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 2 cups Milk; 1/4 cup sugar; 2.5 teaspoons gelatin; 3 teaspoons custard powder; 2 teaspoon Almond paste (soak the the almonds over night, peel the skin and grind to form a fine mixture); 1 teaspoon rose water; 2 drops Kewra essence; 1 teaspoon Saffron; 1/2 teaspoon ground cinnamon

ABOUT Saffron Milk Pudding RECIPE

It is a milk-based dessert that is made with a mixture of milk and saffron.

Ingredients Serving: 4

2 cups Milk
1/4 cup sugar
2.5 teaspoons gelatin
3 teaspoons custard powder
2 teaspoon Almond paste (soak the the almonds over night, peel the skin and grind to form a fine mixture)
1 teaspoon rose water
2 drops Kewra essence
1 teaspoon Saffron
1/2 teaspoon ground cinnamon

Instructions

Pour the milk into a medium pot and sprinkle the gelatin over it.
Let the gelatin soften a little.
Add sugar, custard powder, almond powder and ground cinnamon and saffron into the milk.
Stir to mix and add rose and kewra essence.
Heat this milk on a low flame, stir with a wooden spoon until the mixture thickens.
Pour the pudding through a strainer into each mold, chill in the refrigerator until firm. It will take 3-4 hours. If you wish you can use one single big mold instead of each small mold.
After 3-4 hours, take out the custard from fridge. Loosen the sides with a knife carefully, invert upside down on a plate and serve.

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